STUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFI
dc.contributor.advisor | Guide Bhavin chaudhary | |
dc.contributor.author | Bhavin chaudhary | |
dc.date.accessioned | 2019-05-30T10:26:17Z | |
dc.date.available | 2019-05-30T10:26:17Z | |
dc.date.issued | 2017 | |
dc.description.abstract | Ghee residue is a nutrient dense product contributing to the high amount of proteins, fat, carbohydrates and minerals. In addition to contributing to nutrients, ghee residue is also a rich source of anti-oxidants. Therefore, the present study was aimed to utilize ghee residue for the development of Burfi having good nutritive value at less cost and help in the utilization of this industrial waste. | en_US |
dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810105859 | |
dc.keywords | STUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFI | en_US |
dc.language.iso | en_US | en_US |
dc.publisher | DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND | en_US |
dc.sub | Dairy Technology | en_US |
dc.subject | null | en_US |
dc.theme | STUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFI | en_US |
dc.these.type | M.Tech. | en_US |
dc.title | STUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFI | en_US |
dc.type | Thesis | en_US |
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